In a large, nonstick or cast iron skillet over medium-high heat, add 2 tablespoons olive oil. Into the warm oil, add leeks and cook until they are fragrant and softened. Stir in red pepper flakes, then add the shredded potatoes, stir to incorporate leeks and press into a single layer. Cook undisturbed for 3 to 5 minutes, or until a browned crust begins to form. Stir and cook for 3 minutes more. Season with salt and pepper. Stir Brussels sprouts into the potato mixture and cook, stirring frequently for another 3 to 5 minutes, or until sprouts start to wilt. Next add the kale and cook until wilted. Season with salt and pepper. Meanwhile, in another large, greased skillet over medium-high heat, crack 5 eggs. Cook eggs until the whites are set (for over easy, flip eggs after the whites set slightly and then cook on other side for 30 seconds to a minute). Serve hash hot with a fried egg on top.

Preheat oven to 400 degrees. Add beets to a sheet of parchment-lined foil. Crunch into a ball. Roast for 1 1/2 hours, until tender. Cool until comfortable to handle. Cut beets into bite-sized pieces or wedges. Add to a large bowl. In a medium pot, add rice and 1 1/3 cups water. Bring to a boil, reduce to a simmer, cover and cook for 40 to 45 minutes. Fluff with a fork and add to beets, along with kale and pecans. In a small bowl, whisk together all dressing ingredients or shake in a jar. Add to salad. Toss to combine, cover and refrigerate for at least 3 hours (overnight is best). Before serving, taste and adjusting seasoning if desired. This salad will keep in the refrigerator for 3 to 4 days. Tip: If you can’t find black rice, try wild rice (cook according to wild rice package directions). This would be fabulous with a little goat’s milk feta, chevre or thick yogurt on top. From The New York Times Vegetarian Thanksgiving

Preheat oven to 400 degrees F and lightly grease a baking sheet. Once thoroughly rinsed, add lentils and stock or water to a small saucepan and bring to a rapid simmer over medium-high heat. Then reduce heat and simmer for 20-30 minutes uncovered, or until all liquid is absorbed. Set aside. Add chopped leeks and beets to the baking sheet, drizzle with olive oil and season with salt and pepper. Toss to coat, then bake in preheated oven for 15-20 minutes, or until fragrant and lightly browned. For crispier beets, remove leeks from pan and continue roasting beets for an additional 10-15 minutes (I prefer mine crispier). Set aside. While veggies and lentils are cooking, prepare dressing by adding all ingredients to a mixing bowl and whisking to combine. Taste and adjust seasonings as needed.

If using kale, add to large mixing bowl with a bit of olive oil and lemon juice and massage with hands to soften. For all other greens, skip this step. Add greens, beets, leeks and lentils to a large mixing bowl, add dressing and toss to coat. For additional protein / crunch, add your favorite nut or seed (such as lightly salted sunflower seeds or roasted pecans). Leftovers keep for up to a few days, though best when fresh. From the Minimalist Baker

In a large pan, sauté onions, carrots, and garlic in oil and butter, cooking until softened, about 5 minutes. Add broth and peeled and chopped potatoes. Simmer, partially covered for 15-20 minutes or until the potatoes are cooked. Mash potatoes against the side of the pot (or puree with some of the broth and return to pot). Stir in tomato sauce and beans and simmer for 10-15 minutes. Add sautéed sausage and kale leaves cut into strips. Cook 5-10 minutes longer and season to taste.

Clean the kale, removing tough ribs, and cut it into thin strips. Bring 5-6 quarts of water to a rolling boil, add salt, potatoes and kale, cook for 5 minutes. Add pasta and cook for ¾ of recommended time (should offer considerable resistance to the tooth). Meanwhile, put the garlic in a large skillet and drizzle with 1 Tbs. olive oil over moderate heat. When garlic begins to sizzle, remove from heat. Drain pasta and vegetables, reserving 2 cups of the cooking water. Add the pasta and vegetables to the garlic in the skillet and add 1 cup of the cooking water. Cook over high heat, covered, until the pasta is done and surrounded by a creamy sauce. Add more cooking water as needed. Serve in bowls, topped with a drizzle of remaining olive oil and pepper.

Mix oil, lemon juice, and soy sauce. Add the thinly slice onion and set aside to marinate while preparing salad greens. Wash and coarsely chop the greens and place in a large bowl for easy mixing. Add carrots, seeds, and any optional ingredients to the greens and mix gently by hand. Pour dressing and onion mixture over greens and continue mixing by hand to insure even coating and aiding absorption of the dressing. Let sit for 20-30 minutes before serving.

Preheat oven to 350 degrees. Butter six small ramekins and set aside. Cook the kale in a pot of boiling salted water (1 Tbs. salt to one quart of water) until quite tender, about 8 minutes. Drain and rinse under cold water. Squeeze the kale to remove as much water as possible, chop finely and set aside. In a small saucepan, scald the milk and cream with the garlic and savory (do not let the milk boil). Remove the pan from the heat, cover, and set aside for 5 minutes. Discard the garlic. Add the bread crumbs to the milk and cream, stir, and set aside. In a large skillet, melt 2 Tbs. of the butter over medium-high heat. Add the chopped kale and cook until any liquid has evaporated, about 5 minutes. Remove from heat and set aside. In a large bowl, whisk together the eggs, egg yolk and the milk mixture. Stir in the kale and season to taste with the salt and pepper. Pour the mixture into the prepared ramekins. Place the ramekins in a baking dish, add enough boiling water to reach halfway up their sides, and bake until the custards are firm in the center, 25 to 30 minutes. Let sit for 5 minutes, then unmold onto the center of six warmed plates. Cover loosely with aluminum foil and keep warm in a low (200 degree) oven. Melt the remaining butter in the skillet. Add the shallot and cook until it begins to turn transparent. Add the radishes a sauté just until they are heated through. Remove from heat and season with salt and pepper. Arrange radish slices around the kale custards and serve immediately.

Tear kale leaves off stems and into bite sized pieces. Drizzle with olive oil then sprinkle with salt and pepper. Toss gently. Spread kale onto a baking sheet and place under a broiler set on high. Cook for 2-3 minutes (until kale starts to brown), turn kale over and replace under broiler. Brown other side of kale, remove from oven and sprinkle with Parmesan cheese. Serve warm.